In his cookbook Bouchon, Thomas Keller explains how to make the perfect French fries, instructing readers to hand-cut and then refrigerate russet potatoes submerged in water for several hours. As it turns out, Keller isn’t going to quite so much trouble at his Bouchon Bistros: A tipster told us he uses Sysco fries, and though a rep from the restaurant didn’t offer the brand name, she did confirm, after speaking with Keller, that he favors frozens.
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